You will need:
For the crackling
- 25cm x 16cm rectangle of pork crackling
- 1 tsp salt
For the sandwich
- 2 Tbsp white vinegar
- 2 Tbsp water
- Large pinch of sugar
- 1 carrot, finely sliced
- 2 pork loin steaks (~120-150g each)
- ¼ tsp Chinese five spice
- 1 Tbsp hoisin sauce
- 1 cucumber, sliced
- 1 stalk spring onion, cut into 10cm lengths
- 2 long white rolls
- ⅓ cup mayonnaise
Let's make it:
Step 1:
Turn on the Sunbeam Café Style 4-Slice Sandwich Press & Maker. Pat the pork crackling dry with a paper towel, then rub with salt. When READY light turns green, place into the sandwich press, close and lock the lid and pull out the drip tray. Cook until crisp, 20 minutes. Remove to a plate to cool.
Step 2:
While the crackling is cooking, combine vinegar, water and sugar in a medium bowl with carrot and set aside. Sprinkle the pork with Chinese five spice. Cut rolls in half, spread with mayo.
Step 3:
When crackling is cooling, soak any excess fat from the sandwich press with paper towels, then place pork steaks into the press and close and lock the lid. Cook until pork is cooked through, 3-4 minutes. Pour the hoisin sauce over the pork and turn to coat, until hoisin is bubbling. Remove from the heat and switch off sandwich press.
Step 4:
Thinly slice the pork. Break the crackling into shards. Drain the pickled carrot into a fine mesh sieve over the sink. Layer spiced pork, vegetables and crackling into the rolls.
Cook's Tip:
You can find the pork crackling skin at the supermarket. Coriander sprigs and sliced chillies are also lovely in this sandwich if you like. Wipe your sandwich grill with damp paper towels while it is still warm – any leftover hoisin will be easier to clean off.
